Cooking stove or range.



N0. 687,4l6. Patented Nov. 26, I90l. E. H. WALDRON.

COOKING STOVE 0R RANGE.

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Patented Nov. 26, l90l.

E. H WALDRUN.

COOKING STOVE 0B RANGE.

No. 687,4l6.

(Application filed Dec. 15. 1900.) (No Model.)

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UNITED STAT-ES PATENT @rrrcn.

EVERETT H. WALDRON, OF TAUNTON, MASSACHUSETTS.

. COOKING STOVE QR RANGE.

SPECIFICATION forming we of Letters was No. 687,416, dated November 26, 1901.

Application filed December 15, 1900. Serial No. 40,022. (No model.)

To all whom it may concern.-

Be it known that I, EVERETT H. WALDRON,

a citizen of the United States, residing at Taunton, in the county of Bristol and State of Massachusetts, have invented a new and useful Improvement in Cooking Stoves or Ranges, of which the following is a full, clear, and exact description, reference being had to the accompanying drawings, forming a part of this specification, in explaining its, naturel The invention has for its object the arrangement of fines herein described whereby the products of combustion are caused, when desired, to envelop the top, side, bottom, and end of the oven and the oven thereby supplied with heat on both sides, its top, bottom, and one end.

The invention further relates to the employment of an extensible partition-plate in a flue, which is also adapted to be turned into and out of operative position therein to vary the course of the products of combustion.

I will now describe the invention in con nection with the drawings, forming a part of this specification, wherein- Figure 1 is a view in rear elevation of a range having the features of my invention, a portion of the back plate forming a portion of the line at the end of the oven, and also of the uptake, being removed to show the extensible and movable flue or partition plate. Fig. 2 is a view in horizontal section upon the dotted line 2 2 of Figf1. Fig. 3 is a detail view,,in vertical section, upon the line 3 3 of Fig. 1. Fig. at is a view in vertical section upon the dotted line 4: 4 of Fig. 1.

Referring to the drawings, A represents the ordinary fire-pot to a range or stove; B, the top plate of the oven; 0, the flue or space between the said oven top plate B and the top plate D of the range. This fine opens directly into the uptake E through an opening e, which is opened or closed by the damper e, and also with the downflue F atone side of the oven. This downflue F extends under the bottom plate 9 of, the oven, first in a forward direction and then in a backward direction, to the upfiue F, and the upfiue F connects with the fine G between the top ovenplate and the top plate D, and the fine G opens into the downflue H at the end of the oven, which extends downward the height of the rear wall a and the bottom a the oven (see Fig. 4) and opens at it into the upflue H, which extends into the uptake E. The fine G is formed by the partition-plate which extends from the outer side plate F of the range to the end plate F (See Fig. 2.

The fines H H and the uptake E are formed by the boxplate e, which has the sides 6 6 The rear wall e is offset at e to provide a relatively large space for the uptake E, as well as for the upper part of the flue H. The box is divided toform the down due H and the upflue H and the uptake E by the vertical flue or partition plate I. This plate preferably is made extensible and movable. It is made extensible by means of the plate 2', secured to the plate I in a manner to permit it to be moved vertically thereon and so that the vertical posit-ion of its lower edge 2" may be raised or lowered with respect to the top plate. Any suitable :neans'may be employed for accomplishing this purpose. I have represented the simple one of vertical slots i in the plate and headed locking'screws 2' which pass through the slots into the plate I and serve to clamp the adjustable plate 2' to the plate I in any desired position which the length of the slots will permit. Any other means for accomplishing this end, however, maybe used. The plate I is represented as attached to the plate F and the plate e by means of pivots e e", attached to the plate I, to enter holes in the said plates F and 6 The pivot e is extended through the plate 6 and has at its outer end a handle or arm 6 by means of which the plate I may be turned from without the stove. The plate may be turned from a vertical position, when it serves to form the fines H H, to a horizontal position, when it permits the flue G to be directly connected with the uptake E, the lower part of the flue H and the flue H then being cut out, but not en tirely inoperative. The flue-plate I is made extensible in order that the downflue H may be lengthened or shortened, as may be desired and in order that the products of combustion may be caused to descend to the bottom of the flue H before entering the flue H. A good draft will permit of a long flue-plate I, while a medium or poor draft may require that the flue be shortened.

In some instances and for some reasons it zontal position represented by the dotted lines the adjustment shall be made once for all to may be desirable that the products of com- I bustion pass horizontally from the flue G to the uptake E. This may be because the draft may be poor or because the fire may requireto be quickened, and the plate I may then be turned from its vertical position to the horiin Fig. 1. Heat, however, will still fill the portion of the box below said horizontal plate, although the products of combustion will not circulate in this part to the degree that they do when the plate is in its vertical position.

The flues F F are of normal size. When the fire is established and it is desired to heat the oven, by closing the damper e all the prodnets of combustion are caused to pass over the top oven-plate, through the flue 0, down a portion of the side wall of the oven, through the flue F, under the bottom plate of the oven by means of the forward and backward extensions of this flue, which are partly separated by the usual division-plate, (shown in dotted lines in Fig. 2,) thence upward along the other portion of the side wall of the oven, by the flue F, over a portion of the top plate 13 thereof, by the flue G, to the downflue H at the end of the oven,where they again take a down course, this time along a portion of the end plate F of the oven to or near the bottom of the oven, where they pass horizontally into an upflue H and, the uptake E along the other portion of the said oven end wall F The flues are so proportioned and made that the draft is not unduly retarded at any point by the flues F, F, G, H, and H. This disposition of the flues provides for the application of all the 'heat of. the fire to the entire top, entire bottom, both sides, and entire end wall of the oven, while at the same time the course of all the products of combustion to the uptake is so lengthened as to extract from the products of combustion the largest amount of heat before they leave the range. It will thus be seen that the oven is heated on five of its six sidesfirst by the conduction of heat through the rear wall of the fire-pot and afterward by the passage of the products of combustion over the top plate of the oven, about the other side plate of the oven, the lower plate of the oven, and the end plate of the oven opposite the oven-door.

I am aware that plates separating flues have been lengthened and shortened while the stove is in use by the use of sliding extensions operated from the exterior of the stove. While my division-plate is adjustable as to length, the adjustment can only be effected by opening the stove, and my intention is that conform to the particular conditions of the chimney where the stove is tobe used and that thereafter the partition shall be non-adest-me justable unless the stove is removed to another chimney where the draft conditions are 2. In a cooking stove or range, the flue C between the top plate of the oven and the top plate of the stove, the flues F, F at one side of the oven and "below it the flues H, H at one end of the oven, the flue G connecting the flue F with the flue Hand separated from the flue C by the flue-plate g, the flue H entering the uptake E and with the uptake being separatedfrom the flue H by a flue-plate, as and for the purposes set forth.

3. In a cooking stove or range the flue 0 between the top plate of the oven and the top plate of the stove, the flues F, F at one side of the oven and below it, tortuous flues at the backend of the oven, means for connecting the same with the flue F, and a flue or division plate separating the tortuous flues aforesaid, which plate is provided with means attached to it whereby it may be lengthened or shortened as and for the purposes described.

4. In a cooking stove or range the supplementary flue-chamber on the back side of the stove or range formed by the box-plate E connected at its top with the main flue of the stove or range and having the downflue H, the upflue H, and the uptake E formed thereby, and an extensible flue-plate between said downflue and upflue and uptake for varying the area and the extent of drop of the flue contiguous to the smoke-escape, as and for the purposes described.

5. In a cooking stove or range, the downflue H, the upflue H and uptake E and a movable flue-plate adapted to separate the downflue from the upflue and to also be removed from between the upflue and downflue to permit of the opening of the upper part of the upflue into the uptake;

6. In a cooking stove or range, the downflue H, the upflue H and uptake E at the end of the oven with a flue-plate between the downflue and the upflue and uptake adapted to be moved froma vertical to an inclined or horizontal position.

EVERETT H. IVALDRON.

In presence of- JOHN F. MONTGOMERY, F. F. RAYMOND, 20.. 

